Ingredients
8
(8-inch) bamboo skewers
1/2
cup plain fat-free yogurt
1
tablespoon honey
3
tablespoons lime juice
1
tablespoon olive oil
1 1/2
teaspoons salt
1
teaspoon ground cardamom
1
teaspoon ground cinnamon
1
teaspoon ground cumin
1/2
teaspoon ground ginger
1/4
teaspoon ground cloves
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2
red onion, cut into 1-inch pieces
2
cups hot cooked brown rice
10
fresh mint leaves, chopped
Preparation
Soak skewers in water 20 minutes. Heat gas or charcoal grill.
In a small bowl, beat Honey Yogurt ingredients with whisk. Cover and refrigerate.
In large bowl, beat half of the lime juice, the oil, salt, cardamom, cinnamon, cumin, ginger and cloves with whisk. Add chicken; toss to coat. On each skewer, alternately thread chicken and onion, starting and ending with chicken. There should be 5 or 6 pieces of chicken on each skewer.
Place kabobs on grill over medium-high heat. Cover grill; cook 3 to 4 minutes on each side or until chicken is no longer pink in center. On each of 4 serving plates, place 1/2 cup rice and 2 kabobs. Drizzle with remaining lime juice, then drizzle each plate with 2 tablespoons honey yogurt. Top with chopped mint.
